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As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling boil rather than foaming boil.

A type of cookware most notably known for cooking couscous, hence the name Couscoussiére. This utensil consists of two connected pots that are used in the same manner as a double boiler.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

When a liquid reaches a point in temperature that it is boiling vigorously or turbulently and cannot be disrupted or stopped by stirring.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A type of cream with a minimum of 48% milk fat, rating it as one of types of Cream with the second highest butterfat content.

A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions.

A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning.

A type of onion that is a small red, yellow or white onion, usually measuring about an inch or less in diameter.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

cream, half and half, milk products,

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

food thickener, thickening agent, liason, beurre manie,